Directions

1. In a large glass or non-reactive bowl, whisk together the garlic, cumin, paprika, coriander, paprika, salt, turmeric, cinnamon, allspice, cayenne pepper, black pepper, lemon juice, and ¼ cup olive oil until combined.

2. Add the chicken thighs and toss to coat. Cover and marinate in the fridge for at least 2 hours, or up to 24 hours. (The longer the better!)

3. Once chicken has marinated, heat a large cast iron or heavy-bottomed skillet over medium to medium-high heat with a drizzle of olive oil. Once the pan is heated, add the marinated chicken and cook for 4-5 minutes per side, or until chicken is cooked through. Let the chicken rest for 5-10 minutes before chopping.

4. For the Tahini Yogurt Sauce, blend Greek yogurt, tahini, garlic, lemon zest, lemon juice, fresh dill, mint, olive oil, salt, and cracked black pepper in a food processor until they reach a smooth creamy consistency. Season to taste with additional salt and pepper if desired. Set the Tahini Yogurt Sauce aside

5. To assemble, warm up the naan in a lightly oiled skillet until golden brown, soft, and pliable. Spread the Tahini Yogurt Sauce on the warmed naan. Stuff with sliced marinated chicken and desired toppings like shredded romaine, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, crumbled feta, fresh mint and dill. Finish with a squeeze of lemon and serve immediately with extra tahini yogurt sauce.